Nov 13, 2010

Barefoot Contessa's Italian Chicken with Lemon Dressing

What you will need (Serves 2): 
2 Chicken Breasts
2 Eggs
1 Cup of Italian Bread Crumbs
Field Greens
Parmesan Cheese (for topping)  
1 Lemon
1/2 tablespoon of Sea Salt
Ground Peppercorns
1/2 cup of Olive Oil

I make this dish using my George Foreman Grill - this makes it easy and delicious. If you don't have this grill - you can do this in a skillet.

Set the stage... 

Set up the following in a row: 1) Chicken on a plate, 2) Eggs in a shallow bowl (whip it up with a fork or a whisk), 3) Place Bread Crumbs in a Shallow Bowl

If the chicken breasts are thick, I cut each chicken breast in half - lengthwise - which will give you 4 pieces of chicken. Take the first piece of chicken and dredge it through the egg, coating well on each side. Next take that piece of chicken and coat in bread crumbs (the eggs make the bread crumbs stick well).

Then place each Chicken Breast on the Foreman Grill (or in a skillet if you chose to do it that way) and let cook on each side for about 4-5 minutes..Repeat these steps with each piece of chicken.

It should look like this when it's ready to come off of the grill.....

Next, you need to make Lemon Dressing: 

Cut one Lemon in half and squeeze out all of the juice (I use a lemon squeezer and it yeilds about 1/3 cup of lemon juice), next mix the lemon juice with 1/2 cup of Olive Oil, next add the Sea Salt and Pepper and stir well.

Now add your field greens onto a Dinner Plate, Place the Chicken atop of the greens, sprinkle the lemon dressing across the dish generously and sprinkle with a little shredded or shaved Parmesan cheese.

Here is what your final PRODUCT should look like and it's sure to be a crowd pleaser!

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